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Mediterranean Recipes

Mediterranean Pork Couscous Bowl

Mediterranean Pork Couscous Bowl

Mediterranean Pork Couscous Bowl

with Marinated Goat Cheese & Pickled Onion

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The Mediterranean is home to sun, sea and glorious dishes like this! From the rainbow of veggies to the couscous studded with spiced pork strips, this meal is simply delicious.

Allergens:

Milk

•Wheat

•Gluten

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Red Onion

1

Carrot

1

Snacking Tomatoes

1

Marinated Goat Cheese

1

Couscous

1

Pork Strips

1

Chermoula Spice Blend

1

Baby Spinach Leaves

1

Greek-Style Yoghurt

Not included in your delivery

1

olive oil

1

white wine vinegar

1

water

Nutritional Values

Energy (kJ)2389 kJ

Calories571 kcal

Fat24.4 g

of which saturates8.7 g

Carbohydrate50.9 g

of which sugars11.2 g

Dietary Fibre8.1 g

Protein46.8 g

Sodium1320 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch red onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion. Stir to coat and set aside. • Grate carrot. • Halve snacking tomatoes.

2

• In a small bowl, combine snacking tomatoes and crumbled marinated goat cheese. • Drizzle with a little olive oil and toss to combine. Season to taste with salt and pepper.

3

• In a medium saucepan, add a drizzle of olive oil, garlic and carrot and cook, stirring until fragrant, 1 minute. Add the water and salt and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

4

• In a large bowl, combine pork strips and chermoula spice blend. Drizzle with olive oil, season with pepper and toss to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add pork strips, cooking until browned and cooked through, 2-3 minutes (cook in batches if your pan is getting crowded).

5

• Fluff the couscous up with a fork and stir through baby spinach leaves.

6

• Drain pickled onion. • Divide carrot couscous between bowls. Top with chermoula pork. • Spoon over Greek-style yoghurt and salsa. Top with pickled onion to serve. Enjoy!

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